Coconut horchata served with a modern twist. We spherified the horchata using frozen reverse spherification and served it atop a delicious cinnamon fluid gel for a memorable presentation.
Difficulty
Intermediate
Ingredients
Equipment
Timing
Active Time: 15 Minutes
Total Time: 12-24 Hours
Yield
50 Servings, Depending on Sphere Size
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Create Horchata Spheres
In a bowl combine uncooked rice, almonds, and a cinnamon stick. Cover with water and let soak overnight.
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The next day drain the water and place the solids into a blender. Add in coconut milk, sugar, and water. Blend until smooth and strain to remove any solids.
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In a separate container weigh out 500g of horchata. Blend calcium lactate gluconate into horchata and let settle until all bubbles have dissipated. Save the remaining horchata mixture in a seperate container for later storage.
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Pour horchata mixture into reverse spherification mold and leave in the freezer overnight or until frozen solid.
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Create Warm Sodium Alginate Bath
In a container weigh out 500g distilled water and blend in 3.5 g of sodium alginate. Let settle until all bubbles have dissipated.
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In a small saucepan add water/sodium alginate mixture, place on low heat and warm to 130°F.
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Create Spheres
Remove horchata spheres from the freezer and place spheres in the warm alginate bath. Leave the spheres in the bath for 2-4 minutes.Â
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Remove spheres from the bath and place in distilled water.
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Create Cinnamon Fluid Gel
In a saucepan add in water and sugar, stir until the sugar is dissolved. Whisk in cinnamon, super agar, and xanthan. Whisk until combined. Bring to a simmer.
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Place cinnamon gel into a heat proof container and allow it to fully cool.
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Once the gel is cooled, place it into a blender and blend on high speed until smooth.
Serve immediately with the horchata sphere, and enjoy.
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Storage
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The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.
